Gluten-Free Sourdough Bread

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Enjoy the rich, tangy flavor of classic sourdough, without the gluten!

Two Pro Sourdough Tips:

(1) When making this bread with Evelina using this recipe that she developed for our online video course, I found one of the most important steps involves creating your psyllium husk gel (water + ground psyllium husk) before mixing with the dry ingredients!

Fun fact for plant-lovers and botanists: Psyllium husk is a soluble fiber derived from the seeds of the Plantago ovata plant.

The consistency of this gel that you mix with the dough might feel strange at first…it provides some of the same structural qualities and elasticity in your baked bread that you expect from gluten. We use it in most of our artisanal bread recipes on our website. Psyllium husk also supports digestive health!

(2) Making your own gluten-free sourdough starter is actually easier than you think, but don’t forget to feed it!

In both traditional sourdough starters (made with wheat flour and water) and gluten-free sourdough starters, the colony of wild yeast that provides the “leavening” power will decrease in strength and number over time as the acidity level in the starter rises.

The process starts with a simple mix of brown rice flour and water.

To keep your starter healthy and active, try feeding your starter some extra rice flour and water at least once per day (twice a day is my favorite feeding schedule, if I remember and have the time).

While some bakers store their starter in the fridge, I find the starter requires a few feeding cycles in order to return to full-strength.

This gluten-free sourdough bread is perfectly crusty on the outside and soft and airy on the inside—just like your favorite bakery loaf.

Made with simple, wholesome ingredients, it’s ideal for anyone with gluten sensitivity or those just looking for a healthier bread option.

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Total Time:

• Prep Time: 25 minutes

• Cooking Time: 50 minutes

• Rest Time: 3 hours (sponge) + 2–3 hours (proofing)

• Total Time: Approx. 6–7 hours

Ingredients:

• 100 g Buckwheat Flour

• 110 g Brown Rice Flour

• 120 g Sorghum Flour

• 120 g Tapioca Starch

• ….

Continue reading the full recipe here!